In a blender, combine minced fresh ginger, minced garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, and canola oil. Add a pinch of red pepper flakes and blend on high until smooth. Refrigerate until ready to use.

Bring a pot of water to a boil and add rice noodles. Cook as per package instructions, typically 4-6 minutes. Drain and rinse under cold water, then set aside.

In a large mixing bowl, combine cooled rice noodles, shredded cabbage, sliced cucumber, julienned carrots, and sliced sweet pepper. Toss gently to mix.

Pour chilled spicy ginger dressing over the salad mixture. Toss gently to coat the ingredients, adjusting seasoning with salt and pepper if needed.

Transfer to a serving platter or bowls. Top with roasted peanuts, additional cilantro, and sesame seeds. Serve immediately.